Description
This comforting Chicken and Biscuits recipe combines a hearty chicken and vegetable filling with fluffy, cheddar-infused biscuits baked on top. Perfect for a family dinner, the dish offers savory flavors and a satisfying texture contrast between the tender filling and golden biscuits.
Ingredients
Chicken Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the Chicken Filling: Preheat the oven to 400°F (200°C) to ensure it’s ready for baking the casserole later.
- Sauté Onion: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking for about 5 minutes until the mushrooms are tender.
- Thicken the Mixture: Sprinkle ⅓ cup of all-purpose flour over the vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Add Liquids: Gradually whisk in 2 cups of low-sodium chicken broth and 1 cup of milk, then simmer for 5-7 minutes until the filling thickens into a creamy sauce.
- Season and Add Chicken & Vegetables: Stir in fresh thyme leaves, salt, black pepper, the shredded or diced cooked chicken, and 2 cups of frozen mixed vegetables. Cook for another 2-3 minutes to heat through.
- Transfer Filling: Pour the prepared chicken mixture into a greased 9×13-inch baking dish, spreading evenly.
- Make the Biscuits: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Cut in 6 tablespoons of cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Cheese and Parsley: Stir in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley (if using).
- Add Buttermilk: Make a well in the center of the dry ingredients and pour in ¾ cup cold buttermilk. Stir gently until just combined, being careful not to overmix to keep the biscuits tender.
- Top the Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish, leaving small gaps for even baking.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the biscuits on top are golden brown and the filling is bubbly.
- Rest and Serve: Allow the dish to rest for 5 minutes out of the oven before serving to let the filling set slightly and cool to a safe temperature.
Notes
- Use cold butter and buttermilk for tender, flaky biscuits.
- Do not overmix biscuit dough to avoid tough biscuits.
- Frozen mixed vegetables add convenience and color, but fresh veggies can be substituted if preferred.
- Leftover cooked chicken works well; rotisserie chicken is a great shortcut.
- This dish can be reheated in the oven to restore biscuit crispness.
